Recipes on a Budget

"Affordable Recipes for All"

Tomato, Fennel, and Crab Soup

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1/3 cup olive oil
3-1/2 cups chopped onions
2 med fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 lg garlic cloves, minced
2 cans (14-1/2-ounces) diced tomatoes in juice
2 cups vegetable broth
8 oz fresh crabmeat, picked over
Additional olive oil
4 ea 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

 

Heat 1/4 cup oil in heavy large pot over medium-high heat.  Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper.  Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes.  Add tomatoes with juice and 2 cups broth and bring to boil.  Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes.  Stir in crabmeat and add more broth by 1/4 cupful’s to thin soup, if desired; simmer just until heated through, 3 to 4 minutes.  Season soup with salt and pepper.

Divide soup among bowls.  Sprinkle each with chopped fennel fronds.  Drizzle each serving with oil.  Serve with toasts.

(4 main-course servings)

 


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05/24/2011 - Posted by | Soup

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